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Steven Raichlen

Steven Raichlen
Did you know?

Steven, who defeated Iron Chef Roksbura Michiba on Japanese television, explains it's important to lubricate the grill with oil. Never spray oil directly onto a lit grill, he says, or you will get "Vesuvian flare-ups." The oil helps prevent sticking and gives you killer grill marks.

 

Steven Raichlen
Steven's Featured Recipe
Memphis-Style Barbecue Sauce

Click here for recipe

Steven Raichlen is an author, journalist, teacher, TV host, and, yes, novelist—but he is best known as the man who reinvented barbecue.  

 

Steven wrote the multi-award-winning, best-selling Barbecue Bible cookbook series (five million copies in print in 16 languages). His Primal Grill and Barbecue University television shows on PBS and his French language show, Le Maitre du Grill, have helped people all over the world learn how to grill.

 

His obsession with live fire cooking began with The Barbecue Bible and continued with the IACP Award-winning How to Grill,  which the New York Times said was “astute, approachable, and eminently appealing.”  BBQ USA won a 2004 James Beard Award, while the New York Times bestselling Planet Barbecue recounts a lifetime of traveling the world’s barbecue trail. His latest cookbook, Best Ribs Ever, focuses on one of the world’s most iconic live fire dishes.

 

Steven has appeared on most major television and radio shows, from The Today Show, Good Morning America, and CNN to Oprah, The View, Fresh Air, and Morning Edition. He founded Barbecue University, a grilling school at the Broadmoor resort in Colorado Springs. He also created the Best of Barbecue and Planet Barbecue lines of grilling accessories, manufactured by the Companion Group.  

 

This spring, Forge books will publish Steven’s first novel, Island Apart, a story of love, loss, redemption, and really good food set on Chappaquiddick Island.   

 

Steven and his wife, Barbara, divide their time between Miami, Florida, and Martha’s Vineyard.  His website is www.stevenraichlen.com

 

 

Latest Recipes

Grilled Artichokes

The high, dry heat of the grill brings out a vegetables natural sweetness. Conventional wisdom holds that the best vegetables for grill...

(1 Votes)

Sweet-and-Smokey Barbecue Sauce

Ask most Americans to describe the perfect barbecue sauce and they’ll evoke a thick, sweet, red, ketchup-based sauce with a zing of vineg...

(1 Votes)

Memphis-Style Barbecue Sauce

John Willingham is a legend on the American barbecue circuit: He’s a winner of dozens of grand championships, at the Memphis in May, Kans...

(1 Votes)

St. Louis Red

The thing I love best about barbecue (besides good eating) is its powers of goodwill and friendship. When I was on book tour in St. Louis...

(1 Votes)

Basic Barbecue Rub

Here’s the grand-daddy of all barbecue rubs, but don’t let its simplicity fool you. There’s a heap of flavor in this simple rub—the sweet...

(1 Votes)

Basic Mexican Salsa

This fresh, lively salsa is Mexican cuisine at its best. Make it with the sort of produce a Mexican would use—shockingly red, ripe tomato...

(1 Votes)

Avocado Salsa

It’s a short jump from everyday guacamole to this unusual avocado salsa, but the leap is definitely worth taking. This creamy salsa—pique...

(1 Votes)

Grilled Garlic Bread #5

Grilled garlic bread is a staple in the Raichlen household. I love the way bread soaks up smoke flavors when you toast it over the fire. ...

(1 Votes)

Basic Beer-Can Chicken

Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve nev...

(1 Votes)

Beer-Can Tandoori

Blessings can come disguised as bad luck sometimes. When Meena Patel lost her job of eight years as a buyer of fine jewelry for a depart...

(1 Votes)

Croque Bernardin

Once you understand the principle of putting together a croquet monsieur, there’s no limit to the combinations you can come up with. The ...

(1 Votes)

Korean Sesame Grilled Beef with Asian Pear Dipping Sauce

Korean food is probably the best-kept secret in Asia. From the moment we landed in Seoul, my wife and I ate extraordinarily well. And des...

(1 Votes)

Persian Chicken Salad with Pickles and Olives

Here’s a great way to use up leftover grilled chicken. I first tasted it at a fine Persian restaurant in New York called Persepolis. The ...

(1 Votes)

Méchoui of Lamb or Goat with Berber Spices

Call him Mr. Mayor. Almost everyone else in Marrakech and Fez does if they are even remotely involved with the food or hospitality busine...

(1 Votes)

Russian Onion and Pork Kebabs

Shashlik is to Russia (and the former Soviet Republics) what shish kebab is to Turkey. They even mean the same etymologically: “sword mea...

(1 Votes)

Arepas  

Arepas are a popular Colombian snack, a cross between polenta, pancakes, and grilled cheese sandwiches.  Thanks to Miami's large Colombia...

(1 Votes)

Cumin-Grilled Chicken Breasts with Fiery Bolivian Salsa

I’d been hearing about grilled chicken with llajua (pronounced yak-wa), Bolivia’s ubiquitous tomato and chile grilling sauce, almost sinc...

(1 Votes)

Fig Tapenade

Tapenade—the olive, caper, and anchovy spread—is one of the classic hors d’oeuvres of Provence. Unfortunately for the health-conscious, i...

(1 Votes)

Tuscan Mushroom Liver Pate

The traditional topping for crostini in Tuscany is liver pate. My low-fat remake uses roasted mushrooms as the base of the pate, with a l...

(1 Votes)

Sesame Chicken Fingers

Instead of being deep-fried, these chicken fingers are baked in a colorful sesame crust. Black sesame seeds can be found at Japanese mark...

(1 Votes)

Lamb Burgers with Yogurt Cucumber Sauce

Grilled ground meat patties are a constant on the world’s barbecue trail. The type of meat varies from region to region. Greek grill mast...

(1 Votes)

Chicken Salad Niçoise with Big-Flavor Vinaigrette

This salad recalls one of the most memorable meals I ever had: lunch with Julia Child at her hillside home in Grasse in the south of Fran...

(1 Votes)

Herb Spaetzle

Spaetzle are tiny dumplings. The name literally means “little sparrow” in German, and with a bit of imagination, these pea-sized dumpling...

(1 Votes)

Pepper Confetti Macaroni and Cheese

Diced red, green, and yellow bell peppers give this macaroni the festive look of confetti. The flavor of the vegetables enables you to re...

(1 Votes)

Pad Thai

Pad thai, or stir-fried noodles, is one of the national dishes of Thailand. My version uses less oil than the original, but it’s tasty en...

(1 Votes)

Turkey Bolognese Sauce

Here’s a rich, meaty red sauce that contains only a fraction of the fat found in a traditional bolognese. The secret is to use ground tur...

(1 Votes)

Mesquite-Grilled Tuna with Flame-Charred Tomato Salsa

If you like smoke and fire, you’ll love this simple grilled tuna dish from the north of Mexico. The mesquite gives the fish a heady smoke...

(1 Votes)

Shrimp Saag

Saag is a mild Indian curry made with spinach. Indians tend to cook spinach much longer than we do, so frozen spinach will work fine for ...

(1 Votes)

Peking Chicken

Andrew Swersky, owner/chef of the Morada Bar & Grill in Boca Raton, Florida, had the idea of using chicken, instead of fatty duck, in...

(1 Votes)

Coq au Vin

Coq au vin (chicken cooked in red wine) was one of the first dishes I ever learned to cook. The place was La Varenne Cooking School in Pa...

(1 Votes)

Not Fried Chicken

By baking the chicken instead of deep-frying it and by using buttermilk and spices to bolster the flavor, we create a tasty, delectably c...

(1 Votes)

Beijing Chicken

Why should Americans have all the fun? There are some terrific beers in the Far East (I’m partial to the Chinese beer Tsingtao) and Asia...

(1 Votes)

Thai Coconut Chicken

I’m certainly not alone in declaring coconut milk one of my favorite ingredients for barbecue. Throughout Southeast Asia, this “cream” o...

(1 Votes)

Coconut-Peanut Sauce

Order grilled chicken in Indonesia, Singapore, Malaysia, and Thailand and this is what you’ll get as a barbecue sauce. Peanut butter mak...

(1 Votes)

Game Hens Under Bricks

I like pollo al mattone (Italian chicken grilled under a brick) for four reasons. It’s quick and easy to make. It looks great. It produc...

(1 Votes)

The Great American Burger

What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or rou...

(1 Votes)

Peking Duck

Peking duck is one of the glories of Chinese gastronomy. I never thought of it as barbecue until I visited Macao. This tiny Portuguese en...

(1 Votes)

Scallion Crepes

These crêpes are much more delicate than Peking pancakes or tortillas. You can make them up to twenty-four hours ahead and store them wra...

(1 Votes)

First-Timer’s Ribs

There are certain dishes every grill master should know how to cook without thinking—a perfect steak, a beer-can chicken, a fish dish you...

(1 Votes)

Lemon Brown Sugar Barbecue Sauce

If you like your barbecue sauce sweet and smoky like they do in Kansas City, this condiment is for you. The lemon zest and juice add bras...

(1 Votes)

Maple-Glazed Ribs

If you think the United States is barbecue crazed, wait until you visit Quebec. When I toured our northern neighbor for the launch of the...

(1 Votes)

Chinatown Ribs

These ribs were inspired by a popular appetizer common in Chinese restaurants. You know what I’m talking about—spareribs that are dark, s...

(1 Votes)

Creole Sauce

Creole sauces are served throughout the French Caribbean, and every cook has his or her own version. It can be as simple as a sort of vin...

(1 Votes)

Deviled Country-Style Pork Ribs

My assistant, Nancy Loseke, was born and raised in Iowa. When I asked her to contribute a rib recipe to this book, she responded with one...

(1 Votes)

Sweet Smokey Barbecue Rub

Here’s a good all-purpose barbecue rub based on a classic American rub that you can customize by adding smoked paprika or smoked salt. Th...

(1 Votes)

Grilled Tofu With Flame-Wilted Spinach

Fritz Sonnenschmidt is about the last guy you’d expect to grill tofu. First because of his birthplace, staunchly carnivorous Germany; the...

(1 Votes)

Iowa Pork Chops With Maytag Blue Cheese Butter

The Hawkeye State produces fine cattle, but as the locals know, the real specialty here is pork. An Iowa pork chop is everything you want...

(1 Votes)

BBQ Queens’ Parmesan Pepper Rack of Lamb

Who says Kansas City is all about smoky ribs and brisket? Not the BBQ Queens, an association of female Kansas City food professionals and...

(1 Votes)

Mango Grilled Chicken  

In our back yard we have a mango tree a stone’s throw from the grill. The musky fragrance of mango (think peach of the tropics) makes a g...

(1 Votes)

Balthazar’s Tarragon Chicken Paillards

If I had to pick a single place for Saturday lunch in Manhattan, it would be Balthazar in SoHo. This jam-packed bistro has it all: a vint...

(1 Votes)

Smoke-Roasted Sweet Potatoes

Barbecue was a New World invention. And sweet potatoes and maple syrup are indigenous New World foods. Put them together and you get a s...

(1 Votes)

Mussels Grilled on a Bed of Flaming Pine Needles

To call the combination of sea saltiness and pine smoke sublime would be an understatement, and to wash the mussels down with anything le...

(1 Votes)

Caveman T-Bones with Hellfire Hot Sauce

Somewhere between 2 million and 800,000 years ago, a human ancestor called Homo erects became the first animal to cook. This recipe pays ...

(1 Votes)

Basic Tamales

When our friend, Elida Proenza, makes tamales, she scours Cuban markets for fresh ears of starchy yellow corn. White corn, she claims, is...

(1 Votes)

Chicken Sofrito Filling

This is the classic Cuban filling for a tamal. The cachucha is an aromatic, but not particularly piquant chili shaped like a miniature pa...

(1 Votes)

Curried Shrimp Filling

This filling was inspired by the curried shrimp mixtures found in Bajan and Trinidadian rotis. A roti is a cross between a sandwich and a...

(1 Votes)

Sweet Corn Filling

This filling takes its inspiration from the dessert tamales served in the American Southwest. When cooking these sweet corn tamales, omit...

(1 Votes)

Shrimp with Rum and Mint

This dish could be thought of as the Floridian version of that Italo-American favorite, shrimp scampi. When available, I use “pink golds,...

(1 Votes)

Tostones with Herbed Salt

The third of the popular Caribbean plantain trio, tostones are fried, mashed, green plantains. Frying the tostones in olive oil gives the...

(1 Votes)

Boniato Gratin

The name boniato (a Cuban sweet potato) comes from the Spanish word for “good” or “harmless.” The early explorers of the Caribbean encoun...

(1 Votes)

Chicken Stock

This is an all-purpose stock suited to a wide variety of soups, stews, casseroles, and sauces. To make dark stock, roast the bones and ve...

(1 Votes)

Coconut Rice

Coconut milk and ginger give this rice a Caribbean accent. Make your own fresh coconut milk, or if in a pinch, you could use canned cocon...

(1 Votes)

Coconut Milk

Coconut milk isn’t the clear liquid in the center of a coconut, as is commonly but erroneously stated. That liquid is coconut water. The...

(1 Votes)

Bouquet Garni

Bouquet garni is an herb bundle used to flavor soups, stews, and stock. A traditional French bouquet garni contains bay leaf, thyme, and ...

(1 Votes)

Basic Seasoned Salt

Virtually every recipe cooked on the grill calls for salt and pepper. In a perfect world, you’d dose the salt and grind the pepper fresh ...

(1 Votes)

The Only Marinade You’ll Ever Need

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and...

(1 Votes)

Garlic Butter Baste

This aromatic concoction is, undoubtedly, the world’s most popular baste for barbecue. During my travels on the world’s barbecue trail, I...

(1 Votes)

Buffalo Mop

October 30, 1964, may not be a red-letter day in history. No rocket ship blasted off for the moon, no landmark presidential speech was ma...

(1 Votes)
Cookbooks, etc

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